Warm-weather meals are a treat. Eaten inside or out, loaded with fresh seasonal veggies, packed for picnics, rolled up for easy hand-holding, or licked from a stick, summer foods are tempting and fun for everyone. The June-July-August 2017 issue of Allrecipes magazine is in total seasonal synch. Brimming with summer favorites for entertaining and everyday meals, it’s also an issue celebrating the 20th birthday of Allrecipes.com officially taking place on July 28th. One more highlight: there’s an introduction for the magazine’s new editor-in-chief, Jennifer Dorland Darling, a publishing pro who moved over from Better Homes & Gardens magazine to take the Allrecipes helm.
Open the mag to find mouthwatering stories ranging from grilling ideas with global flavors, ways to use bright green basil leaves, to dishes for campfire dining. There are dozens of ideas featuring entertaining with tropical style, the hottest new color for kitchens (apple green), the latest cookbooks sharing recipes inspired by Mexican cuisine, and ingredients to add trendy smoky flavor to summer foods.
To honor July Fourth, the recipe for a patriotic red-white-and-blue American Flag Cake has its own feature, and who wouldn’t want to make freezer pops for fun hot day treats? Billy Green, the inspired cook behind the Wit & Vinegar blog (witandvinegar.com) and founder of the annual social media event called #popsicleweek (June 26-30), shares his tale of seduction by ice pop molds.
Brittany Bunjong, a Seattle-based twenty-something, is featured in the “real home cooks” profile. A blogger (plentyofpineappes.com), and a world traveler with a passion for the ethnic cuisines of her family background—Peru, Thailand, Spain—she’s an adventurous cook and eater always sharing fab home-cooked meals with her brothers and boyfriend. How does an egg noodle curry dish called khao soi from northern Thailand sound?
Doesn’t Allrecipes magazine belong in your kitchen? If you haven’t signed up yet to receive bi-monthly issues of this tasty magazine, order your subscription here.